Woodchuck Cider Doughnuts
October 9, 2023
Whether it’s a pumpkin spice latte, cozy flannels, your favorite hoodie you never saw all summer, campfire hangs with your closest friends, or an ice cold hard cider, there are are very few fall feels that top that of a fresh cider doughnut. Better yet, a fresh cider doughnut made with a Woodchuck cider! Fall into Cider Season the right way and check out our awesome recipe below. Be sure to let us know how they turn out!
Boiled Cider Doughnuts:
2 cups all purpose flour
3 teaspoons vanilla
1 teaspoon cinnamon
1/8 teaspoon cardamom
1/2 cup + 1 tablespoon brown sugar
1/2 cup +1 tablespoon cane sugar
1/2 teaspoon baking soda
1 teaspoon baking powder
2/3 cup Woodchuck Amber Cider + 1 teaspoon loose leaf chai
1/3 cup boiled cider
1/4 cup plain yogurt
5 tablespoons of brown butter***
Melt the butter in a pan over medium heat, occasionally swirling the pan so the butter cooks evenly. When the butter melts, it’ll start to foam. Once the milk solids drop and the butter turns a toasty brown, it’s done! You’ll be able to tell by the nutty smell. Remove the butter from the heat and add to a bowl to let cool for 5 minutes. The butter will continue to cook if you leave it in the hot pan.
Brown Butter Icing:
1/2 cup brown butter
3 cups powdered sugar
3 tablespoons boiled cider
2 teaspoons vanilla
1 tablespoon caramel
Once the butter has cooled, add the powdered sugar and the caramel to the brown butter and mix well. If the glaze thickens up, add 1 tablespoon of milk at a time to thin the glaze out. Once you’ve reached the desired consistency, dip the doughnuts in the icing and serve
- Preheat oven to 350 degrees Fahrenheit
- Add oil to the doughnut pan to prevent doughnuts from sticking
- Add the cider to a small saucepan and the chai tea in an infuser. Cook the cider at a low temperature and cook until it comes to a light simmer. Don’t let it boil. Remove from he heat and let the chai infuse
- While the cider is infusing, make the brown butter. Melt the butter in a pan over medium heat, occasionally swirling the pan so the butter cooks evenly. When the butter melts, it’ll start to foam. Once the milk solids drop and the butter turns a toasty brown, it’s done! You’ll be able to tell by the nutty smell. Remove the butter from the heat and add to a bowl to let cool for 5 minutes. Whisk the eggs, brown sugar, cane sugar, vanilla, brown butter, infused Woodchuck Cider, boiled cider, and yogurt togehter in a small bowl
- Add baking powder, baking soda, flour, and mix well
- Bake for 8-10 minutes or until golden brown
- Let Doughnuts sit for about 5 minutes before removing from the tray with a butter knife.
- Once you have made the glaze, dip the doughnuts in the glaze and serve.